Tuesday, December 11, 2007

Main Dish-5-Hour Stew

It's that time of the year for a bowl of steaming stew. I came across this recipe that a dear friend from Orange, Texas shared with my mother years ago.
1 & 1/2 lb. stew meat
3 or 4 diced potatoes
1 pkg. chopped carrots
1 chopped onion
1 can English peas, drained
1 can cream of mushroom soup
1 can cream of celery soup
Layer ingredients in a lightly greased iron dutch oven: stew meat that has been salted, peppered, & lightly sprinkled with garlic powder; salted potatoes; salted carrots; onions; salted peas; soups (alternate soup, using a spoonful of each till entire top of pot is covered. Salt & pepper top of soup. Cover with tight-fitting lid. Bake at 225 degrees for 5-6 hours. (I am thinking about using the crock pot and maybe adding some water too)

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